My Blueberry Banana Cake

Hello guys! I´m back and I´m suuuupppeeeerrrr excited to share this recipe with you. Here in Norway, people usually just throw bananas when the peel turns black, so I want to share with people a recipe that makes use of overriped bananas. I also had some blueberries which I have left in the fridge for a week now, and since my hubby is so tired of drinking blueberry shakes, I thought of adding it to the cake batter. The result is fabulous!!!

Materials:

Cooking spray

a bread pan or muffin tray (depends on your choice)

baking paper

one skewer (or toothpick)
cooling rack
bowls
wire whisk
bowl scraper or cooking spoon
oven (I´m using a small electric oven.) - Preheated to 150 degrees Celsius

Ingredients:

100 grams butter, softened

1 tbsp. sugar (depends on your taste. I just don´t like my cake to be too sweet.)

2 medium to large eggs

4 overriped bananas (the darker the banana peel is, the better)

about a tbsp. fresh lemon juice

vanilla extract

200 grams flour

2 tsp. baking powder

half tsp. salt

left over fresh blueberries (I used about 300 grams), coated with about 1 tbsp. flour

Procedure:

Spray some cooking spray on your baking pan and line it with baking paper. Spray your baking paper with some cooking spray.

Mash 4 overriped bananas with a fork. The darker their peel is, the better. Overriped bananas are sweeter and easier to mash, so they are perfect for baking.

Squeeze a few lemon juice on the mashed banana to prevent them from browning. Set them aside.

In a bowl, put your softened butter. Add your sugar and mix them with a wire whisk.

Add the eggs into the mixture and beat them until well mixed.

Switch to a bowl scraper or cooking spoon. Fold in the mashed bananas and vanilla extract into the mixture carefully.

In another bowl, combine your dry ingredients: flour, baking powder and salt.

Add the dry mixture one spoon at a time to your wet mixture, and slowly fold them in.

Take your flour-coated blueberries and fold them into the cake batter.

Pour your cake batter into the lined baking pan. Level the cake batter and drop the pan a few times to release air bubbles.

Pop them into the preheated oven and bake for 30-40 minutes, depending on your baking pan´s size. I baked mine at exactly 40 minutes. Test the doneness with a skewer. If it comes out clean, your cake is done.

Lift the cake from the baking pan, and let it cool completely on a cooling rack.

This cake is super moist and not sweet at all. The sourness of the blueberries gives you a refreshing feeling on a cold autumn day. Paired with your favorite tea, this cake will cheer your day.


Try baking my blueberry banana cake, and post your comments below. Good luck!